Saffron and Parmesan Risotto

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Saffron and Parmesan Risotto

Name: Saffron and Parmesan Risotto
Prep time: 45 min
Total time: 45 min
Yield: 4 Porções
Ingredients: 2 cup Rice for risotto (I used arborio); 1/2 unit(s) Onion; 1 cup Dry white wine; 200 g Grated Parmesan Cheese; to taste For the broth (ingredients below); 1.5 l Water; 1 unit(s) Broccoli stalks; 1 unit(s) Leek stalks; 1/2 unit(s) Onion (chop by 4); 1 unit(s) Bay leaf; 10 unit(s) Pink pepper; 1 coffee spoon Mustard Grain; 1 teaspoon Salt; 1/2 coffee spoon Saffron

🇧🇷Brazil

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(Português)

45 min(s)

4 servings

Com Sal

@comsalecarinho

Ingredients
Recipe

Rice for risotto (I used arborio)2 cup
Onion1/2 unit(s)
Dry white wine1 cup
Grated Parmesan Cheese200 g
For the broth (ingredients below) to taste
Water1.5 l
Broccoli stalks1 unit(s)
Leek stalks1 unit(s)
Onion (chop by 4)1/2 unit(s)
Bay leaf1 unit(s)
Pink pepper10 unit(s)
Mustard Grain1 coffee spoon
Salt1 teaspoon
Saffron1/2 coffee spoon

Place all the broth ingredients in a large pot and, when the water boils, set aside for 15 minutes. Turn off the heat and set aside.
In another pan, sauté the diced onion in a little oil until golden. Add the rice and white wine and stir constantly until the rice is fully incorporated. Then start to incorporate the broth: add two ladles at a time and stir constantly until the rice incorporates everything. Repeat the process until the broth runs out.
Turn off the heat, add the Parmesan, stir well, cover the pan and let it rest for 5 minutes.
Taste and adjust the salt if necessary and it's done, enjoy!

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Saffron and Parmesan Risotto

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